It’s October. People are tweeting about their excitement, sharing pics of pumpkin everything from that giant chain coffee shop, and are in general excitement over the arrival of fall…. I remember when fall used to be my favorite season. But, at the moment, it’s just messing with my mojo. Sure the leaves are beautiful and those teeny cupcakes I had with the autumnal spices were pretty out of this world. But, damnit, the sun is setting at like noon. I’m driving home from work in the dark. Do you know what that means? It means I can’t ride my bike as much. Which is a little stupid because I was just getting back on the mountain bike again. Oh and lets not talk about the hell it is on food photography. Sun setting at noon. Pssh. I’m cooking dinner at 9am. And the fact that my body associated the sun setting with bed time because I’m like an little old lady at heart. Well, a badass little old lady who gets all dirty on a mountain bike… (#firstworldproblems much?)
No, I don’t really cook dinner at 9 am. I am so not that blogger.
But, I do freak out a little when I look up at 7 and its getting dark and I realize that means more cold weather gear and limited rides. So, for now, until the fall fairy hits me with the joy stick, I’m going to stand in protest and denial and reject all things autumnal. I’m going to wince at the pending dropping temps and shorter days. I’m going to kick over that Christmas display I saw at a store the other day (no really, I might) and going to continue to wear shorts and flip flops, burn summer scented candles, and live in my happy little world of rejection. At least until next week when I start baking with pumpkin. Then I’ll singing the same tune as the rest of us.
- 1/4 cup pecans, toasted and chopped
- 2 tbs olive oil
- 1 small shallot, chopped
- 1 small heat cauliflower, cut into bite sized pieces
- Salt and pepper
- 1 Fuji or Braeburn apple, sliced
- 1 teas fresh thyme
- 1/2 cup water
- 2 tbs unsalted butter
- In a large skillet over medium-heat, swirl the olive oil to coat the pan. Add the shallot and cook for 3 to 4 minutes until softened. Add the cauliflower and season with salt and pepper. Cook, tossing as needed, to brown all sides, 4 to 6 minutes. Add the apple, thyme, and water. Cover and cook until tender, 8 to 10 minutes. Stir in the butter and sprinkle with pecans.
Real Simple Magazine Oct 2013